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Vanilla Bean Sabayon

Yield: Makes about 3/4 cup

Ingredients

2 egg yolks

2 Tbsps minced shallots

1 whole vanilla bean, split lengthwise

1/3 cup Champagne

1/4 cup extra-virgin olive oil

Creole seasoning, for sprinkling

Directions

In top part of a double boiler, set over barely simmering water, combine egg yolks and shallots, whisking thoroughly. Using sharp point of a knife, scrape vanilla seeds from center of bean into egg mixture (reserve bean for another use). Whisk in Champagne and cook, whisking constantly, until thickened, 3 to 4 minutes. Remove from heat and cool 3 minutes. Whisk in olive oil in a thin stream and season to taste with salt, pepper and Creole seasoning.